Best Deep Dish Reuben Pierogies Recipes

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DEEP-DISH REUBEN PIEROGIES



Deep-Dish Reuben Pierogies image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

One 16-ounce package cheese pierogies
2 tablespoons unsalted butter
1/2 cup sauerkraut
2 cups shredded Swiss cheese
8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
1 tablespoon toasted caraway seeds
1 tablespoon minced fresh chives
18,000 Island Dressing, recipe follows
1 cup mayonnaise
2 tablespoons gochujang
2 tablespoons diced pickled jalapenos
1 teaspoon Dijon mustard

Steps:

  • Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
  • Preheat the oven to broil.
  • Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
  • Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
  • On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
  • Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

DEEP-DISH REUBEN PIEROGIES



Deep-Dish Reuben Pierogies image

How to make Deep-Dish Reuben Pierogies

Provided by @MakeItYours

Number Of Ingredients 12

One 16-ounce package cheese pierogies
2 tablespoons unsalted butter
1/2 cup sauerkraut
2 cups shredded Swiss cheese
8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
1 tablespoon toasted caraway seeds
1 tablespoon minced fresh chives
18,000 Island Dressing, recipe follows
1 cup mayonnaise
2 tablespoons gochujang
2 tablespoons diced pickled jalapenos
1 teaspoon Dijon mustard

Steps:

  • Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
  • Preheat the oven to broil.
  • Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
  • Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
  • On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
  • Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

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